Authentic Dal Recipe- Easy Whole Lentil & Spice Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Dal Recipe – Easy Whole Lentil & Spice Indian Comfort Food

Hey everyone! If you’re anything like me, a warm bowl of dal is ultimate comfort food. It’s simple, nourishing, and just feels like home. I remember learning to make this dal from my Dadi (grandmother) – it was always simmering on her stove, filling the house with the most incredible aroma. Today, I’m sharing her recipe with you, tweaked just a little to make it super easy to follow. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also incredibly versatile. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as part of a larger Indian feast. Plus, it’s packed with protein and fiber, making it a healthy and satisfying meal. It’s a classic for a reason, and I promise, once you make it, it’ll become a staple in your kitchen too!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Whole Lentil (approx. 198g)
• 3 cups Water (720ml)
• 1 Tbsp Oil (15ml)
• ½ tsp Jeera (Cumin Seeds)
• ½ tsp Rai (Mustard Seeds)
• ½ tsp Haldi (Turmeric)
• Pinch of Hing (Asofoetida)
• 1 small Onion, finely chopped (approx. 150g)
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• Green Chilies, to taste (1-2, finely chopped)
• 1 medium Tomato, chopped (approx. 120g)
• 1 tsp Dhania Powder (Coriander Powder)
• ½ tsp Jeera Powder (Cumin Powder)
• ¼ tsp Red Chili Powder (adjust to your spice preference)
• ½ tsp Salt (or to taste)
• ½ tsp Lemon Juice
• 5 sprigs Cilantro/Coriander Leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Using whole lentils is key here – they hold their shape beautifully and give the dal a lovely texture. You can find them at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Spice levels are super personal. I grew up with a fairly mild spice tolerance, so I tend to go easy on the chili powder. Feel free to add more if you like a kick!

Don’t skip the Hing (asafoetida) if you can help it. It adds a unique umami flavour and is fantastic for digestion – something my Dadi always emphasized. If you absolutely can’t find it, you can leave it out, but it really does make a difference.

Finally, good quality turmeric is important. Look for a vibrant, deep orange colour. It not only adds flavour but also boasts amazing health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your lentils a really good rinse under cold running water. Keep rinsing until the water runs clear. This gets rid of any dust or impurities. Then, soak them in water for about an hour. This helps them cook faster and become more tender. After soaking, drain the water.
2. Now, add the drained lentils and 3 cups of water to your pressure cooker. Lock the lid and cook for 2 whistles. If you don’t have a pressure cooker, see the FAQs section below!
3. While the lentils are cooking, let’s start the tadka (tempering). Heat the oil in a pan over medium heat. Once hot, add the cumin and mustard seeds. Let them splutter – this is when they release their amazing flavour!
4. Add the turmeric and a pinch of asafoetida. Then, toss in the chopped onion, minced garlic, grated ginger, and green chilies. Sauté until the onions turn a beautiful golden brown.
5. Next, add the chopped tomatoes and cook for 2-3 minutes, until they soften and start to break down.
6. Stir in the coriander powder, cumin powder, and red chili powder. Cook for just a minute, stirring constantly, to prevent the spices from burning.
7. Now for the magic! Add the cooked lentils to the pan, along with the salt. Give everything a good stir and add a little more water if the dal seems too thick. Simmer for 2-3 minutes, allowing the flavours to meld together.
8. Finally, finish with a squeeze of lemon juice and garnish generously with fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t overcook the lentils! You want them to be tender but still hold their shape.
• Taste as you go and adjust the seasoning to your liking.
• The tadka is where a lot of the flavour comes from, so don’t rush it.
• A little ghee (clarified butter) added at the end takes this dal to another level – trust me!

Variations

• My friend Priya loves adding a handful of spinach to the dal during the last few minutes of simmering for an extra boost of nutrients.
• For a richer flavour, my mom always used to add a tablespoon of tomato paste along with the chopped tomatoes.
• If I’m feeling lazy, I’ll sometimes use pre-cooked lentils to save time. Just adjust the simmering time accordingly.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp red chili powder.
• Hot: Add ¾ tsp – 1 tsp red chili powder, or add a finely chopped extra green chili.

Festival Adaptations

Dal is a staple during many Indian festivals!

• Makar Sankranti: Serve with a side of til laddoo (sesame sweets).
• Lohri: Enjoy with makki di roti (cornbread).

Serving Suggestions

Dal is incredibly versatile! Here are a few of my favourite ways to serve it:

• With fluffy basmati rice.
• Alongside roti or naan.
• As part of a thali (Indian platter) with various side dishes.
• With a side of raita (yogurt dip).

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to a month.

FAQs

What is the best type of lentil to use for dal?

While there are many types of lentils, masoor dal (red lentils) and toor dal (split pigeon peas) are also popular choices. However, for this recipe, whole lentils give the best texture.

Can I make this dal without a pressure cooker?

Absolutely! Just cook the lentils in a pot with 4-5 cups of water until they are tender. This will take about 45-60 minutes.

What does Hing (Asafoetida) do for the dal, and can I skip it?

Hing adds a unique savoury flavour and aids digestion. While you can skip it, it really enhances the overall taste.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid.

Can this dal be made ahead of time?

Yes! Dal is a great make-ahead dish. It actually tastes better after the flavours have had a chance to meld.

What are some good accompaniments to serve with dal?

Rice, roti, naan, raita, and a simple vegetable side dish all pair beautifully with dal.